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In a medium to large saucepan, whisk together the milk, half-and-half, and egg yolks. In a small mixing bowl, combine the sugar, cornstarch, and salt.
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Place the saucepan over medium-high heat and whisk the sugar mixture into the milk mixture. Cook for 6 to 9 minutes, whisking frequently, until the mixture bubbles and thickens to a pudding-like consistency.
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Remove the pan from the heat and whisk in the butter and vanilla. Add the chocolate chips and whisk until the chocolate has melted completely.
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Pour the Heath Milk Chocolate Toffee Bits into the bottom of your cooled pie crust, and spread into an even layer. Pour the chocolate pie filling onto of the Heath Milk Chocolate Toffee Bits.
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Cover the pie filling with plastic wrap, placing the wrap directly onto the filling. Chill for 2-3 hours or until the filling has cooled completely and set up.